Meet, connect and mingle at our bright and airy Parisian-style bistro, offering a warm welcome at any time of day with views of the Shinkansen bullet trains and glittering cityscapes. Michelin-distinguished Chef Daniel Calvert presents a dynamic menu of bistro classics and all-time favourites, ideal for power meetings, relaxed brunches and lively celebrations alike.

HOURS

Breakfast
6:30 am – 11:00 am (last order at 10:30 am)
Lunch
11:30 am (last order at 4:15 pm)
Afternoon Tea
11:30 am (last order at 4:30 pm)
Dinner
5:00 pm – 10:00 pm (Last order at 9:30 pm)

Menus

BreakfastLunch & Dinner
Afternoon Tea

Signature Dishes

  • Steak au Poivre (240g)

    with French Fries

  • Hokkaido Scallops with Ratatouille
    Sautéed Hokkaido Scallops

    with Ratatouille

  • Afternoon Tea

  • Marunouchi Fried Chicken with Cobb Salad & Kale Dressing, Braised Kale, Mashed Potatoes, Cornbread, House-made Pickles, Ranch Dressing and Lemon Meringue Pie
    Marunouchi Fried Chicken

    Served with Cobb Salad & Kale Dressing, Braised Kale, Mashed Potatoes, Cornbread, House-made Pickles, Ranch Dressing and Lemon Meringue Pie

  • Avocado Toast on SEZANNE Sourdough, lemon cheek garnish on white plate
    Avocado Toast

    on SÉZANNE Sourdough

Meet the Team

Suit-clad Director of R

STEPHANE RABOT

Director of Restaurants and Bar
Raised in France, Stephane has spent more than 15 years elevating the dining experience at celebrated restaurants across Paris, Hong Kong and now Tokyo. He started his career as a cook, developing his skills with Antoine Westermann and Michel Roth in France, followed by a placement at Maison Rostang, a Parisian icon that has retained its Michelin standing for over 40 years. In 2017, Stephane joined the Four Seasons family in Hong Kong where he moved the needle to three Michelin stars with the team. As the Director of Restaurants and Bar at Four Seasons Hotel Tokyo at Marunouchi, Stephane draws on his credentials to tailor a warm, inviting ambience at SÉZANNE and MAISON MARUNOUCHI.
Suit-clad head bartender Koichi Urata stands for the camera

KOICHI URATA

Head Bartender
After graduating from the Tokyo YMCA International Hotel School, Koichi Urata honed his skills across diverse outlets in Tokyo’s premier luxury hotels. Along with completing his bartending qualifications, he developed an intricate real-world understanding of drinking preferences – from local residents to globetrotting travellers. Now, as Head Bartender, Urata is excited to establish our Hotel as a social hub for local aficionados as well as in-house guests. His creative approach adds a fresh flair to MAISON MARUNOUCHI’s afternoon tea, backdropped by superb views of the city.

“Conversation is the secret to making a great bespoke cocktail. I love talking to my guests and getting to know them better. That’s how I can concoct something truly unique for them.”

Pastry Chef Elwyn Boyles

Elwyn Boyles

Pastry Chef
Pastry Chef Elwyn Boyles introduces Tokyo to a distinctive sweet sensibility, refined in some of the world’s most illustrious kitchens. Elwyn has led award-winning restaurants in the United Kingdom and the United States for more than 15 years. At Four Seasons Hotel Tokyo at Marunouchi, discover Elwyn’s classical dessert experience through a repertoire of sweet creations, showcasing the simplicity of fine ingredients and a precise balance of flavours. Each plate is impeccably composed with unlikely components coming together in harmony.

“Understanding what your guests enjoy is the starting point for any chef to succeed. The trick is to have fun with your personal creative style while also producing something diners will find exceptional.”

More Dining Options

  • Japanese Breakfast on wooden tray with plant, window overlooking bullet trains

    In-Room Dining

    Ideal for time-zone–hopping travellers, impromptu meetings or quiet nights in, our in-room menu features everything from French cuisine to the Zen-like charm of a Japanese breakfast, making dining in your room a special occasion at any time of the day.
    Details

  • The Bar and Champagne Lounge

    Framed by gliding Shinkansen trains and the iconic Tokyo cityscapes, The Bar and Champagne Lounge is a stylish and intimate gathering spot to catch up, relax and dine in style. Perfect for after-work drinks, pre-dinner aperitivo or a nightcap, Bartender Koichi Urata presents creative cocktails and refined classics along with an eclectic selection of champagnes by the glass, curated by Sommelier Nobuhide Otsuka. Enhance your experience with caviar and delectable cuisine by internationally acclaimed chef Daniel Calvert.
    Details
  • Brightly lit Sezanne with two rectangular tables, peach-coloured armchairs, large marble island in the centre

    SÉZANNE

    Join Chef Daniel Calvert for dynamic French cuisine, crafted with a light touch and plated with precision at Michelin-starred SÉZANNE. Our show kitchen invites you to engage with the cooking journey, while Andre Fu’s interiors speak a language of relaxed luxury. With seasonally updated menus, an eclectic Champagne selection, and classical desserts by Pastry Chef Elwyn Boyles, there is always something new to discover.
    Details